Hijiki Seaweed: 3 Ways to Serve Hijiki

Hijiki (Sargassum fusiforme) is a marine algae and edible seaweed, harvested at low tide for a few months out of the year. Hijiki has been a part of Japanese, Chinese, and Korean cuisine for centuries and is prized for its uniquely earthy flavor.

Hijiki also refers to a Japanese dish of rehydrated and braised seaweed, served at room temperature, with a customizable line-up of supporting ingredients, like thin matchsticks of carrot and lotus root, konnyaku yam (konjac), and aburaage (fried tofu pouch). Like many sea vegetables, hijiki is rich in dietary fiber and minerals like calcium and magnesium.

In Japan, there are two grades of hijiki: the tougher stems, or naga hijiki, and the lightweight, pliable pieces of leaves, or me hijiki, which is more commonly found in specialty stores in the West. You can find dried hijiki in most Asian grocery stores.

Hijiki has a savory, mushroom-like flavor that’s better described as earthy—less salt and more loamy minerality. Hijiki has a less pronounced brininess than other types of seaweed like nori, wakame, and kombu.

Hijiki salad is a popular addition to bento boxes that you can also serve as a standalone side dish or incorporate into many other Japanese recipes. Use hijiki as an addition to these preparations:

1. 1. In a stir fry. Use hijiki as the final ingredient in a rice or vegetable stir-fry; give everything a quick toss in the pan to incorporate, or serve over the top as a garnish.
2. 2. Mix into soba noodles. Add to cooked and chilled soba noodles for a bright, multifaceted meal. (The earthiness of the seaweed is a great complement to the savory notes of buckwheat noodles.)
3. 3. Mix into sushi rice for onigiri. The filling for onigiri (Japanese rice balls) doesn’t only have to be tucked away in its starchy interior: Evenly disperse the flavor by mixing hijiki into the rice, and press into a triangular shape for an on-the-go, nutrient-dense snack.
4. 4. Mix with rice. Toss prepared hijiki salad into steamed long-grain rice for maze gohan (mixed rice).
5. 5. As a topping. Serve hijiki over soft, creamy scrambled eggs for a pop of sweet-salty flavor and added texture.